1 Large Onion diced
3cm piece of grated ginger {about a tablespoon)
2 cloves of garlic pressed
1 red birds eye chilli chopped
1 teaspoon ground Turmeric
1 teaspoon ground Cumin
1 can of lentils
500 gm Pumpkin chopped {leave skin on}
3 cups of chicken stock
Method
Fry Onion over a medium heat in a tablespoon of butter and generous amount of salt and pepper till soft.
Add ginger, garlic, chilli, Turmeric and cumin, fry for 2 mins.
Add Lentils, Pumpkin and stock.
Bring to boil then turn down heat and let slowly bubble away for 25 mins covered, then take the cover off for around 20 mins to cook off some of the extra liquid.
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